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Rich Chocolate Brownies with a Raspberry Fool

Magical things happen when you combine raspberries, chocolate and double cream. These are easy to make and even easier to polish off. Delicious, dark and decadent.


  • For the brownies

  • 275g bitter dark chocolate

  • 225g unsalted butter

  • 400g caster sugar

  • 5 eggs

  • 200g plain flour

  • 100g blackcurrants

  • For the fool

  • 200g raspberries

  • 200ml double cream

  • 50g icing sugar


  • 1.

    Melt together the chocolate and butter in a bain marie. Once melted, add the sugar and cook out the graininess. Next add the eggs, stirring well. Finally, add the flour bit by bit. This will give you a thick goo. Last of all mix in the blackcurrants. The best way to cook these is in metal food rings to give individual brownies.

  • 2.

    Butter the rings and sit them on non-stick tray. Dollop 2 -3 tablespoons of mix into each one. Bake at 180c for 8 minutes, allowing to cool for 5 minutes. To make the fool, blitz the berries and pass them through a sieve to extract the juice. Whip the cream to a soft peak, beat in the sugar and add the coulis. Pipe the fool into a champagne glass and serve next to the warm gooey brownie.

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